@jantho
Aligot
Prep
20m
·
Cook
1h
·
Total
1h 20m
About This Recipe
Specialty of the southern Auvergne.Creamy, silky smooth puréed potato – laden with butter and softened with a little milk – is beaten over heat while, little by little, a generous quantity of Cantal cheese is added. The cheese melts and stretches, the potato becomes shiny and glossy.
Serve hot as a side dish with chunky Toulouse sausages or roast meat.
Serve hot as a side dish with chunky Toulouse sausages or roast meat.
Ingredients
(Servings:
8-10 as a side dish)
Scale
Convert
Steps
1
Combine potatoes and garlic in a large saucepan, cover with cold salted water and cook over medium heat until tender (35-45 minutes), then drain and return to saucepan to steam until dry (1-2 minutes).
2
Meanwhile, heat milk and butter in a small saucepan over low heat until just below a simmer (3-4 minutes), keep warm.
3
When cool enough to handle, peel potatoes and pass through a moulis or ricer with garlic into a clean saucepan.
4
Add milk mixture in a thin, steady stream, stirring continuously with a wooden spoon until smooth and incorporated.
5
Return to low heat and add cheese a little at a time, stirring continuously until mixture is smooth and elastic (10-15 minutes).
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories778kcal38%
-
Fat48g73%
-
Saturated Fat28g140%
-
Carbohydrates45g15%
-
Fiber3g12%
-
Sugar5g10%
-
Protein30g60%
-
Cholesterol140mg46%
-
Sodium1,000mg41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Cantal is a semi-hard cow’s milk cheese; alternatively use tomme. Both have a slightly nutty flavour.
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